Well, I didn't have any Nutella on hand, but I did have a jar of almond butter and a 2 oz. bar of Sharffen Berger 60% pure dark chocolate. Here they are in wedded bliss, no roller skates and earphones needed:The dough, as before, is shaped into a loaf and left to sit for a bit to warm up, then divided in three and rolled out into snakes, with an indent poked down the length of each one to receive the filling.Then the sides are pinched together and the snakes braided to make a loaf. Brush with egg wash, scatter toasted crushed almonds on top (I didn't have hazelnuts, either) and bake. Pretty!Again with the close-up (see the filling there?):I let it cook a little too long, since I was thinking it should be a little more golden on the top, but it still tasted quite fine. I don't have pictures of it sliced because it went straight to work and was devoured quickly.

When I make this again, I will use much more filling. Much much more. And get sliced almonds for the top.

3 comments:

beautiful! slather nutella on each slice! i tried another one with more Nutella, but it just got really messy. I wonder if we could just put a layer of Nutella on top before the Almond/Hazelnut topping?